Coconut Macaroons

This easy Coconut Macaroons recipe is made with 5 ingredients. All you need is shredded coconut, egg whites, honey, vanilla, and salt. Macaroons are gluten-free, dairy-free, kosher for Passover, and best of all my boys love them!

These gluten-free coconut macaroons are an ideal Passover dessert because they do not contain chametz, or leavened grain products. According to my 9 year old son, who is studying the Torah in school, we refrain from eating chametz because, “when leaving Egypt the Jews did not even have enough time to let the bread rise.”

Ironically, after a bit of historical research, I found that macaroons are actually a Christian food. Macaroons originated in an Italian monastery around 1792. The name comes from the Italian word for paste, maccarone, which refers to almond paste. Macaroni means flour paste.1

Coconut Macaroons

Print Pin Recipe
Servings 35 macaroons



  • Using a hand blender, whisk egg whites and salt to stiff peaks
  • Place coconut in a medium bowl
  • Stir egg white mixture into coconut
  • Fold in honey and vanilla
  • Fill a 1 tablespoon ice cream scoop with batter
  • Using your hand, firmly pack batter into scoop to level
  • Release batter onto a parchment paper lined baking sheet
  • Pinch each macaroon at the top, like a kiss
  • Bake at 350°F for 11-13 minutes, until lightly browned
  • Cool for 1 hour
  • Serve
Prep Time 10 mins
Cook Time 11 mins
Total Time 21 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

You can still have macaroons if you follow an egg-free diet! Here are some of my egg-free dessert recipes, including macaroons.

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paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook

MMMM…Love these! This must be the easiest cookie ever.


193 responses to “Coconut Macaroons”

  1. Mmm they came out perfect. Total rescue. I usually use nut flours to bake but my nephew’s girl friend is deathly allergic so these totally saved my Christmas bakon ( that can read either wad ). Thanks for all that you do!

  2. Didn’t bind at all. Fell apart? Possibly the biggest baking diaster I’ve ever had! If others have worked, I’m obviously doing something very wrong!

  3. Hello Elana,
    First of all, I have enjoyed, learned from, felt inspired into action by you for maybe 5 years now. I’ve made many of your recipes since I moved to Denver 14 years ago and feel that I learned a lot about cooking, feeling confident, making simple and healthy dishes from you, so thank you, really. I’ve made these cookies twice now and I’m having some issues. Last time they were flat and no way was I able to pack them into the ice cream scoop. This time, I used a hand beater and beat until firm peaks. I wonder if it could have been firmer. Then added the honey and vanilla and gently beat them in. I don’t know if “whisk” means beat in. I see that the coconut I have is ‘finely shredded vs. regular shredded. The pieces are smaller with the fine shred. I had to add almost a full cup extra to get the mixture thick enough. I followed the recipe exactly and wonder if my issue is the fine shred of coconut vs. regular. These are baking now, they have decent form, yet I had to add a lot more coconut. I wonder what I may be doing wrong? I want to get these right because I think I made them before and they worked out fine though last time they were completely flat, I ate them anyway. Thank you so much for everything and for helping so many of us.

    • Lara, what a sweet way to convey feedback! I totally appreciate you! I am going to make these again to see what the issue is because some others have mentioned these not being perfect. I’ll leave another comment here for you after I investigate :-)

      • Dearest Elana,
        Your response here is so kind. I wish I could tell you more about how much you’ve influenced my life in the kitchen. I’m just so thankful for you. Maybe I will find a place I can say a bit more. For now, I just ate my last macaroon that I had frozen. They freeze really well especially when then may be a bit softer after baking. I froze them in small jars and take a cookie or two out when I want one. They don’t need to thaw. Thank you for baking these again, when you have a chance, and letting us know what we may be doing that isn’t working so well. Tomorrow I’m making the Thai Soup and this weekend I’m going to try making the Thin Mints…when my son visits from college. Please feel free to edit out anything you don’t want to use for the post about the macaroons. Thank you so much.

        • Lara, I figured out the issue and have updated the method of the recipe to reflect this. Everything else, ie, ingredients are exactly the same. I retested it four times in the last couple of days to make sure it was perfect for you and for all my other beloved readers. On another note, I’m so excited to hear you’re making the Thin Mints for your son. I have two boys in college and they LOVE that recipe. Thanks for being so sweet and leaving such wonderfully thoughtful comments. I’m very lucky to be on this healthy eating journey with you. Big hugs!

          • Dear Elana, thank you so much for your kindness in your replies, it’s quite touching and makes me smile and feel god in my heart. Also, thank you for retesting this recipe for Macaroons. I’m eager to try them again. I keep feeling supported by you as I sort out what’s going on with gut health and issues…I t’s been a long road and I’m kind of at the start again of trying to figure out what’s wrong. I appreciate you being there for so many of us and for providing so much. I send a big hugs back to you!

          • Lara, so nice to see you back here! Let me know if you have any other questions about gut health, health in general, or this recipe. Thanks for being on this healing path with me :-)

    • Jenny, thanks for your comment and sorry to hear that. Yes, the recipe is correct, it is the egg whites from 6 eggs :-)

  4. This recipe didn’t work for me. After over two hours of cooling they are still too sticky and wet to pick up even though they are nice and brown all over. I used honey and coconut “chips” from

    • Jennifer, thanks for your comment! This recipe won’t work with coconut flakes, it calls for shredded coconut. If you try it again I think you’ll love it :-)

    • Didn’t work for me either. I threw them out. I didn’t wisk them by hand, I used an electric hand mixer. I don’t know if that was the problem, but they were very soft and sticky.

      • Barbara, if they were soft and sticky it means your often temp was off and that they were not cooked properly.

    • I was so disappointed! I tried this recipe and the macaroons could not hold the consistency needed. I have now added more than 5 cups of shredded coconut and it still is too soupy. I have followed your recipe ingredients. What could be the issue?

  5. Hi! I made these today! I’m honestly so relieved these came out so great! My bf is not Paleo but he tried one and just said “Wow!!” I’ve only made macaroons once before and they were so inedible that I’ve bought store bought ever since. Even better, I dipped them in dark chocolate.

  6. These look perfect Elana, I’m looking for healthy treats to replace my sugar addiction :o. I’ll try these tomorrow. One addition for your website I’d love, would be to have a ‘star’ function for us to save your fav recipes. Just a thought :)

  7. I have ulcerative colitis and spend close to a year in a flare. GI was debating putting me on biologics but I wanted to see if I could stay on my current meds if I changed my diet. I am currently avoiding gluten and dairy. These cookies turned out great and are absolutely delicious! Thank you for sharing this recipe!

    • Joanne, thanks so much for sharing your journey with me. I’m so glad we are on this healing path together, and I’m happy to hear that the macaroons were absolutely delicious :-)

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Recipes » Desserts » Coconut Macaroons